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Creamy Lemon Cheesecake Cake

Creamy Lemon Cheesecake Cake to Brighten Your Day

A delightful Creamy Lemon Cheesecake Cake that captures the fusion of soft lemon cake and rich cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 3 hours
Total Time 4 hours 35 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz Full-Fat Cream Cheese Use brick form for best results.
  • 3/4 cup Granulated Sugar Sweetens the cheesecake.
  • 1/4 tsp Salt Enhances flavors.
  • 1/4 cup Flour Gives structure.
  • 1/2 cup Sour Cream Adds creaminess.
  • 1 tsp Lemon Extract Increases lemon flavor.
  • 3 large Eggs Ensure they are at room temperature.
For the Lemon Cake
  • 1 cup Buttermilk Adds moisture.
  • 1/3 cup Vegetable Oil Keeps the cake moist.
  • 1 tsp Baking Powder Leavening agent.
  • 1/2 tsp Baking Soda Leavening agent.
  • 1 tbsp Lemon Zest Infuses citrus flavor.
For the Frosting
  • 1/2 cup Butter Use softened.
  • 8 oz Cream Cheese Provides a creamy base.
  • 2 cups Powdered Sugar Sweetens the frosting.
  • 1 tsp Lemon Extract Enhances citrus notes.

Equipment

  • springform pan
  • Mixing bowls
  • Electric mixer
  • Oven

Method
 

Cheesecake Layer Preparation
  1. Preheat your oven to 300°F (150°C) and set up a water bath.
  2. Line the bottom of a springform pan with parchment paper and grease the sides.
  3. In a large bowl, beat the cream cheese until smooth.
  4. Gradually add sugar, salt, flour, sour cream, and lemon extract. Mix well.
  5. Incorporate eggs one at a time, mixing until just combined.
  6. Pour the batter into the prepared pan and bake for 45 minutes.
  7. Cool in the oven with the door cracked for 30 minutes.
  8. Refrigerate for 2-3 hours or overnight until fully chilled.
Lemon Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Mix flour, baking powder, baking soda, and salt in a bowl.
  3. Combine buttermilk, vegetable oil, lemon extract, and lemon juice in another bowl.
  4. Cream together granulated sugar and butter until light and fluffy.
  5. Gradually add the wet mix to the creamed mixture, alternating with dry ingredients.
  6. Divide the batter between pans and bake for 20-24 minutes.
  7. Allow to cool in the pans for 10 minutes before transferring to wire racks.
Frosting and Assembly
  1. Beat softened butter and cream cheese until creamy for frosting.
  2. Gradually add powdered sugar and finish with lemon extract.
  3. Assemble the cake with one lemon layer, frosting, cheesecake, and top with another layer.
  4. Frost the top and sides for presentation.
Serving
  1. Slice and serve with whipped cream or fresh berries.
  2. Store leftovers in the fridge for up to 5 days.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 5mgCalcium: 90mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to avoid lumps. Use a water bath to maintain moisture and prevent cracks.

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